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Delicious baked eggs napoleon topped with fresh herbs and smoked paprika, served on wooden table.
Alyssa

Baked Eggs Napoleon

Elegant baked eggs napoleon made with crispy layered potatoes, melted cheese, and runny yolks — a restaurant-quality brunch that’s easy to make at home.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 people
Course: Breakfast, Brunch
Cuisine: American, French
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 4 medium Yukon Gold potatoes (Very thinly sliced)
  • 3 tbsp Olive oil or melted butter (For coating potatoes)
  • 1 cup Gruyere or Swiss cheese (Shredded)
  • 0.5 cup Parmesan cheese (Grated)
  • 1 tsp Garlic powder (For seasoning)
  • 1 tsp Dried thyme (Adds flavor depth)
  • Salt and black pepper (To taste)
  • 6 large Eggs (For topping each napoleon)
  • 2 tbsp Heavy cream (Optional, adds richness)
  • 2 tbsp Fresh chives or green onions (Chopped, for garnish)
  • 1 tbsp Fresh parsley (Chopped)
  • Smoked paprika (Optional, for color)
  • Hollandaise sauce (Optional, for serving)

Method
 

  1. Cut potatoes thin with mandoline; soak and dry.
  2. Toss with oil, garlic, thyme, salt, and pepper.
  3. Arrange potatoes in muffin cups, sprinkling cheese.
  4. Bake at 400°F for 35–40 minutes until golden.
  5. Crack one egg into each stack’s center.
  6. Bake 8–10 minutes for runny yolks.
  7. Top with herbs, paprika, and optional hollandaise.

Notes

Serve hot for the best texture and flavor.